Selecting – Sweet potatoes are accepted from each region and washed. They are then sorted by hand, and damaged areas are removed.

Steaming – After selection, the sweet potatoes are steamed carefully in a steamer.

Cooling – The steamed sweet potatoes are cooled.

Crushing – The sweet potatoes are crushed and then sent to a tank where the secondary moromi is prepared.

Secondary preparation – Water and steamed sweet potatoes are added to the preliminary preparation, which then takes around two weeks to ferment.

Distillation – The moromi is added to a still and heated by steam, and the alcohol that evaporates is cooled in a cooler to produce shōchū.

Storage and maturation – The shōchū is stored and left to mature for a fixed period of time (usually around three to four months).

Blending – Shōchū from each tank is blended to produce a spirit of uniform quality.

Bottling – The shōchū is put into product containers. Each product is given a visual inspection to check for contaminants, cracks, and other defects. Products that pass inspection are labeled and packed into cases.